Classic Kugel (Passover)

Ingredients

• 6 large baking potatoes
• 1 large onion, can use 2 medium
• 3 eggs, separated
• 4 tablespoons matzo meal, can substitute potato flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons vegetable oil, plus extra for greasing the pan or chicken fat, plus extra
• vegetable oil or chicken fat, for greasing the pan

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Peel potatoes and grate them into ice water.

3. 3

   If grating with a food processor, cut the potatoes into large chunks befroe adding to the porcessor bowl, and transfer them after processing them, into ice water.

4. 4

   Peel and grate the onion and set aside.

5. 5

   Break the eggs separately and inspect for blood spots, discarding any spotted ones.

6. 6

   Separate the yolks and whites and set aside.

7. 7

   Place the grated potatoes in a fine colander and wring them out, holding them in either paper or linen dish towels.

8. 8

   Squeeze very firmly and when the pieces are damp and almost dry, put the potatoes into a large mixing bowl.

9. 9

   Add the grated onion to the bowl.

10. 10

    Thoroughly grease a 2 quart baking dish with oil, margarine or chicken fat.

11. 11

    Beat the egg yolks and add the yolk to the potatoes and onions; mix well.

12. 12

    Add the matzoh meal, the baking powder, the salt and pepper, and the oil to the potato mixture; mix thoroughly.

13. 13

    Beat the egg whites separately with a cake mixer or egg beater; the fluffier the better.

14. 14

    Carefully fold the egg whites into the potato mixture and transfer to the greased baking dish and bake for 45-60 minutes, until golden brown on top.